Fine Parmesan soup with truffle oil

Ingredients for 4 servings:

• 4 shallots
• 2 garlic cloves
• 3 tbsp rice (risotto rice)
• 100 g butter
• 1 liter chicken broth
• ⅛ liter white wine, dry
• ⅛ liter of vermouth, e.g. Noilly Prat
• 500 ml cream
• 120 g Parmesan, freshly grated
• 4 tsp oil (truffle oil)
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the shallots and garlic. Sauté both with the rice in the melted butter until translucent. Pour in the vermouth and let it almost boil away, then add the white wine and finally the stock. Reduce the mixture by about half. Add the cream and reduce again. Remove the pot from the heat (the soup should no longer be boiling) and melt the freshly grated Parmesan cheese in the soup, stirring constantly. Season with salt and pepper, stir well, and pass through a sieve. Serve directly into soup bowls and add 1 teaspoon of truffle oil to the center of each bowl. Serve with fresh ciabatta.